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Image Pork Chops with Cherry Sauce

Pork Chops with Cherry Sauce

3 Tablespoons olive oil
2 shallots, thinly sliced
½ cup of dried Bing cherries
Or 1 pound fresh Bing cherries, pitted and roughly chopped
½ cup low sodium chicken broth
2 tablespoons orange marmalade
1 tablespoon balsamic vinegar
1/8 teaspoon crushed red pepper flakes
8 boneless pork chops, ½ inch thick
Kosher salt and pepper

Heat 1 tablespoon of the oil in a saucepan over medium heat. Add the shallots and cook for 3 minutes. Stir in the cherries, broth, marmalade, vinegar, and red pepper. Simmer until the sauce thickens, 6 to 8 minutes. Season the pork with 1 teaspoon salt and ¼ teaspoon pepper. Heat the remaining oil in a large skillet over medium-high heat. In 2 batches, cook the chops until golden brown and cooked through, 2 to 3 minutes per side. Divide among individual plates and top with the cherry sauce.

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